Cooking web notes

Growing up as a small child, I can remember my grandmother baking this white potato pie. What is different with her recipe is that it calls for lemon extract, however, you can certainly omit that and substitute it with vanilla extract if desired.

Old-Fashioned Lemon Flavored White Potato Pie

1 prepared 9" unbaked pie shell
2 cups mashed white potatoes
3 tablespoons butter or margarine
1 1/4 cups granulated sugar
3/4 cup regular milk
2 teaspoons lemon flavored extract
2 eggs, well beaten
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 400 degrees.

Peel potatoes and cook until soft in a large saucepan. Drain water and mash with a masher until you have 2 full cups. Place potatoes in a large bowl and add butter and granulated sugar, stirring until well combined. Stir in the beaten egg, regular milk, lemon extract, baking powder, salt and ground cinnamon until all ingredients are combined.

Pour mixture into your unbaked 9" round pie shell. Bake in a 400 degree oven for 10-12 minutes or until the crust starts to brown. Reduce the oven heat to 350 degrees and bake for an additional 30 to 40 minutes or until its done. You will know its done when a knife inserted into the center comes out clean.

Remove from oven and let it cool. We prefer our potato pie served cold, so we refrigerate it after it has cooled to room temperature.